• Supervised crew of up to 4 employees at one time whose responsibilities include, cleaning windows and indoor surfaces, using equipment such as ladders and chemicals, and interacting with customers• Negotiated rates with customers and arranged over 30 crew projects a year• Cleaned and assessed work of crew• Trained 6 crew members on how to clean windows and follow company expectations and policies• Engaged and communicated with customers via phone and face-to-face contact to ensure a quality customer experience

• Assisted park naturalists and summer camp teachers in leading 11 adventure camp programs that included fishing camps, paddling camps, naturalist camps, and educational camps• Worked with children that ranged in age from 3-15 years old• Supervised 6-15 children each week• Created camp outlines to lead during programs to teach campers about topics that relate to outdoor education• Reported and filed camp incidents and injuries to Fairfax County Park Service

• Co-planned 5 academic events that include the CEHD Writer’s Retreat, Student Research Symposium, Education Panel, GSE Degree Celebration, and SRHT Degree Celebration• Communicated via phone and email to event contractors as well as college faculty about event details and operations• Used assessment software such as Qualtrics, EventBrite, and Google Forms to manage event registration and attendance, as well as to survey event outcomes• Researched vendors and budgeted options for caterers and awards for Graduation Ceremonies• Compiled submissions and ordered the awards for the award recipients for 28 academic programs • Presented information sessions for Degree Celebrations and answered questions on the timelines, deadlines, logistics, and policies of the events• Handled set up and breakdown operations for all events

• Maintained and operated boat equipment including rescue boats, kayaks, canoes, row boats, and life vests • Informed customers of safety precautions and procedures• Initiated customer interaction and sales for 15-40 customers each day

• Participated in menu creation, item pricing, and marketing efforts• Learned restaurant financials, inventory costs, and restaurant startup• Trained 20 employees ranging from front servers, back servers, bar staff, and kitchen staff• Supervised between 5-10 employees at one time and prepared employee scheduling• Consulted entertainment acts and artist events• Initiated guest interactions and catered to food and beverage needs